Christine's Confitures
She's French.
She's the daughter of fourth-generation bakers and pastry makers
and she knows a thing or two about jams and jellies.
She is...
jam maker extraordinaire Christine Ferber
and her book Mes Confitures
has inspired me to make jam at home again.
has inspired me to make jam at home again.
La Grande Epicerie Paris
On my visit to Paris in May,
I was on the look out for Christine's jams and jellies.
If you're a foodie...
there is nothing like stepping into
I am like a kid in a candy store every time I visit and
Christine's jams in their pretty red packaging were easy to spot.
I wanted to bring home some of Christine's jams but didn't chance it
due to the TSA 3oz guideline for carry on liquids.
More Jam, S'il Vous Plaît
The next time I go to Paris though,
I am going to buy Christine's jams when I first arrive and savor them
on croissants from Boulangerie Malineau.
In the meantime,
I am inspired by her book and her unique flavor combinations.
Her book is divided by the seasons. I like that.
Since it's fall, I'm experimenting with her recipe called
Andree`s Orchard Quince Jam.
Instructions are a bit brief in the book, so I do recommend
reading up on jam making, if you need to.
Christine even advises in the book,
"With time and practice, you will refine your own technique."
Orange Sanguines
Christine also says,
"A batch of jam is always an act of creation!"
I can't wait to create more of her recipes like:
Orange with Earl Grey Tea,
Pear with Pinot Noir and Cinnamon
and
Vineyard Peach and Pear with Grand Marnier.
Dehillerin
18-20 rue Coquilliere, Paris
And of course,
if you buy her book,
you'll probably want to buy "the pan"...
a French copper confiture pan
like Christine always uses.
I did.
